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Wednesday, November 19, 2014

Mughlai Chicken Biryani Recipe | Mughlai Biryani Recipe

Biryani itself a treat and if it is Hyderabadi or Mughlai Biryani then it is a double treat with double richness, double flavor and double taste. When it comes to Non-Vegetarian recipes I also wanted to try different recipes and cuisine. For the first time tried Mughlai Cusine and loved this Mughlai Chicken Biryani. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

Mughlai Chicken Biryani is an Exotic Biryani with the richness of nuts, butter and unique aroma of freshly ground spices. This is a layered Biryani type that, is chicken gravy and rice is cooked separately and then both combined as layers in a pot and cooked in low heat by Dhum method. I referred an easy recipe from a youtube video and slightly tweaked to my taste. Most of the recipe uses food color to differentiate the layers but, i used saffron milk that, added nice aroma and yellow color to the rice. Do not worry about the color, Biryani tasted awesome. For a change, to impress your family just give it a try and share your feedback. The list and preparation may look bit lengthy and confusing but it is simple and easy to follow with the step wise pictures.

Mughlai Chicken Biryani Recipe

Prep Time : 20 minutes | Cook Time : 45 minutes

Serves 6

Ingredients

Chicken 1 lb or 500 gm

Basmati Rice 2 cups

Onion 2 no.(thinly sliced)

Green Chili 4 no.

Ginger Garlic Paste 2 tbsp

Yogurt 6 tbsp

Butter 2-3 tbsp(i used 1 tbsp)

Coriander Leaves 1/4 cup(finely chopped)

Mint leaves 3 tbsp(chopped)

Salt to taste

To Dry Roast / Mughlai Masala

Dry Red Chilies 5 or 7 no.

Coriander seeds 2 tbsp

Cumin seeds 1/2 tbsp

Pepper corns 2 tsp

Cinnamon 1" pieces

Cloves 2 no.

Cardamom 2 no.

Turmeric Powder 1/2 tsp(no need to roast just grind along with other ing)

And then add ground masala paste, butter,remaining yogurt and saute for 3-4 minutes in medium heat.

Then add the marinated chicken and saute for 4-5 minutes.

Now add 1/4-1/2 cup water, half of the chopped mint leaves and cilantro and cook covered till the chicken is cooked.

Mean while cook basmati rice with enough water till it is 80% done and drain the excess water and spread the rice in a platter and keep ready.

Once the chicken is cooked and the gravy turns thick and oil floats on top, start layering.

In a wide heavy bottomed pot, first spread rice then pour the chicken curry over the rice spread it. sprinkle some finely chopped mint and cilantro.

Again spread remaing rice and gravy, top it with mint, cilantro leaves and biryani essence or food color or saffron(mixed with 2-3 tbsp warm milk)

Cover the pot with clea kitchen towel, then close it with lid put some weight over the lid and let the pot sit on a heated griddle in low-medium heat for 20-25 minutes.

Once done, open the lid and fluff the rice gently and serve hot with raita.

Biryani itself a treat and if it is Hyderabadi or Mughlai Biryani then it is a double treat with double richness, double flavor and double taste. When it comes to Non-Vegetarian recipes I also wanted to try different recipes and cuisine. For the first time tried Mughlai Cusine and loved this Mughlai Chicken Biryani. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

Mughlai Chicken Biryani is an Exotic Biryani with the richness of nuts, butter and unique aroma of freshly ground spices. This is a layered Biryani type that, is chicken gravy and rice is cooked separately and then both combined as layers in a pot and cooked in low heat by Dhum method. I referred an easy recipe from a youtube video and slightly tweaked to my taste. Most of the recipe uses food color to differentiate the layers but, i used saffron milk that, added nice aroma and yellow color to the rice. Do not worry about the color, Biryani tasted awesome. For a change, to impress your family just give it a try and share your feedback. The list and preparation may look bit lengthy and confusing but it is simple and easy to follow with the step wise pictures.

Mughlai Chicken Biryani Recipe

Prep Time : 20 minutes | Cook Time : 45 minutes

Serves 6

Ingredients

Chicken 1 lb or 500 gm

Basmati Rice 2 cups

Onion 2 no.(thinly sliced)

Green Chili 4 no.

Ginger Garlic Paste 2 tbsp

Yogurt 6 tbsp

Butter 2-3 tbsp(i used 1 tbsp)

Coriander Leaves 1/4 cup(finely chopped)

Mint leaves 3 tbsp(chopped)

Salt to taste

To Dry Roast / Mughlai Masala

Dry Red Chilies 5 or 7 no.

Coriander seeds 2 tbsp

Cumin seeds 1/2 tbsp

Pepper corns 2 tsp

Cinnamon 1" pieces

Cloves 2 no.

Cardamom 2 no.

Turmeric Powder 1/2 tsp(no need to roast just grind along with other ing)

I love to eat biriyani but never took the risk to prepare by myself as I have a feeling that I may damage the dish. But the recipe you have mentioned seems to be comfortable enough to cook and I have already noted down the recipe and will surely try it out this weekend only...Will get back to you with the feedback as well. thank u for the wonderful dish...

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